Thai Peanut Chicken Wraps – Crunchy, Creamy & Ready in 15 Minutes

There are weeknights when I want dinner to practically build itself—but still taste like I put real love into it. That’s when these Thai Peanut Chicken Wraps come to the rescue. Tender bites of chicken, a riot of crisp veggies, and a silky, sweet-savory peanut sauce tuck into warm tortillas for the kind of handheld meal that makes everyone at the table smile. It’s fast food energy with homemade heart—cozy, colorful, and absolutely crave-worthy. Pin this one now so dinner is sorted later!

Why You’ll Love It

• 15-minute meal: Perfect for easy weeknight dinners and last-minute lunches.
• Crunch + creaminess: Crisp cabbage and carrots meet a luscious peanut sauce for unbeatable texture.
• Meal-prep friendly: The filling holds well; assemble wraps fresh for the best bite.
• Custom heat level: Add a little or a lot of sriracha—your wraps, your spice.
• High-protein & satisfying: Lean chicken, wholesome veggies, and healthy fats keep you full.
• Take-anywhere: Ideal for lunchboxes, picnics, or a quick on-the-go dinner.

Time Needed

• Prep Time: 10 minutes
• Cook Time: 5 minutes (if warming chicken/tortillas)
• Total Time: 15 minutes
• Servings: 4–6 wraps (about 4 servings)

Ingredients

• For the Peanut Sauce
• 1/4 cup creamy peanut butter
• 2 tablespoons low-sodium soy sauce
• 1–2 tablespoons honey or brown sugar (to taste)
• 1 tablespoon rice vinegar
• 1 tablespoon fresh lime juice
• 1 teaspoon grated fresh ginger
• 1 small clove garlic, minced
• 1–2 teaspoons sriracha (adjust for heat)
• 1–3 tablespoons warm water, to thin

• For the Wraps
• 2 cups cooked chicken breast, chopped (rotisserie is great)
• 3 cups coleslaw mix (shredded cabbage & carrots)
• 1/2 cup extra shredded carrot
• 1 cup baby spinach or spring mix
• 1/2 English cucumber, cut into thin sticks
• 1/4 cup fresh cilantro, chopped
• 1/4 cup roasted peanuts, chopped (plus more for topping)
• 4–6 large flour tortillas, warmed
• Lime wedges, for serving

Step-by-Step Instructions

1. Whisk the Sauce In a medium bowl, whisk peanut butter, soy sauce, honey, rice vinegar, lime juice, ginger, garlic, and sriracha until glossy and smooth. Add warm water, a little at a time, to reach a pourable, creamy consistency that coats the back of a spoon.
2. Toss the Filling In a large bowl, combine cooked chicken, coleslaw mix, extra carrot, spinach, cucumber, cilantro, and peanuts. Drizzle over two-thirds of the peanut sauce and gently toss until every strand and bite is lightly dressed. Let stand 3–5 minutes so the flavors mingle and the veggies soften just slightly.
3. Warm the Tortillas Microwave tortillas under a damp paper towel for 30 seconds or warm in a dry skillet for 15 seconds per side. Warm tortillas flex and roll without tearing.
4. Assemble & Drizzle Lay out a tortilla and spoon a generous strip of filling down the center. Fold in the sides, then roll tightly from the bottom up. Slice diagonally if you like that café look. Drizzle with the remaining peanut sauce and sprinkle with extra peanuts.
5. Serve Serve immediately with lime wedges for a bright, zesty finish. Leftover filling keeps well—assemble just before eating for the best crunch.

Variations to Try

• Spicy Thai Wraps: Add thinly sliced red chiles or a dash of chili crisp for fiery heat.
• Veggie Lovers: Swap chicken for crispy tofu or chickpeas for a protein-packed vegetarian wrap.
• Lettuce Wraps: Use large romaine or butter-lettuce leaves instead of tortillas for a lighter, lower-carb option.
• Coconut Kiss: Stir a tablespoon of light coconut milk into the sauce for extra silkiness.

Tips from Chef Emma

• Thin the sauce with warm water—not cold—so it turns glossy and spoonable without seizing.
• Toast peanuts in a dry skillet for 2–3 minutes to deepen their nutty aroma.
• Don’t overfill the tortillas; a snug roll is key to wrap integrity and easy slicing.
• For meal prep, store filling and tortillas separately; assemble right before eating to keep everything crisp.

Nutrition Info per Serving

• Serving Size: 1 wrap
• Calories: 430
• Carbohydrates: 45g
• Sugars: 11g
• Fat: 18g
• Protein: 30g
• Sodium: 720mg

Frequently Asked Questions

• Can I use rotisserie chicken?
  Yes—rotisserie chicken is perfect for quick Thai peanut chicken wraps. Shred or chop, then toss with the sauce and veggies.
• How do I keep wraps from falling apart?
  Warm the tortillas, don’t overfill, fold in the sides first, and roll tightly. Wrapping in parchment makes them lunch-box friendly.
• What can I substitute for peanut butter?
  Sunflower seed butter or almond butter works well. Adjust sweetness and salt to taste since flavors vary.
• Can I make these ahead for meal prep?
  Yes. Store the dressed filling up to 3 days. Assemble just before serving so tortillas stay soft and veggies stay crisp.
• Are these wraps dairy-free?
  They are naturally dairy-free as written. Use dairy-free tortillas if needed.

Final Thoughts

When you’re craving big flavor on a tiny timeline, these Thai Peanut Chicken Wraps deliver—crunchy, creamy, and utterly satisfying. Keep the sauce ingredients on hand and you can whip up a weeknight winner anytime. Save this recipe to your Easy Weeknight Dinners board so it’s ready for your next busy night!

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